Chicken thighs are nestled in Spanish-flavored rice with Spanish chorizo, green olives, and garbanzo beans for the ultimate one-pot meal.
Course Main Course
Cuisine Spanish
Keyword chicken and rice
Ingredients
6chicken thighs, skin-on and bone-in, about 4 pounds
3teaspoonskosher salt, divided
1teaspoonfreshly ground black pepper, divided
2tablespoonsextra virgin olive oil
1red bell pepper, seeded and chopped
1green bell pepper seeded and sliced
1medium yellow onion, peeled and chopped
5clovesgarlic, minced
2cupsKroger long grain rice
1 ½cupswhite wine
1 ½cupsSimply Organic chicken broth
1 15-ouncecan Kroger garbanzo beans, drained
1 15-ouncecan Kroger diced tomatoes
2teaspoonssmoked paprika
1teaspoonsaffron threads, crushed
1bay leaf
8ouncesSpanish chorizo, sliced into ¼” thick coins
½cupgreen olives, halved
¼cupItalian flat leaf parsley, chopped
Instructions
Preheat the oven to 365 degrees F.
Season the chicken thighs with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat a dutch oven over medium high heat. When pan is hot, add the olive oil. Brown the chicken until golden brown, about 5 minutes on each side. Transfer the chicken to a platter and cover with foil to rest.
Add the red and green bell pepper and onion to the pan and cook for 4-5 minutes or until the vegetables soften, stirring occasionally. Add the garlic and cook for 1 minute or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the rice and cook for 3-4 minutes, stirring occasionally. Add the wine, chicken broth, garbanzo beans, diced tomatoes, smoked paprika, and the bay leaf. Stir in the saffron threads and the sliced chorizo and place the chicken back into the dutch oven, nestling the chicken pieces into the rice. Cover with a lid and bake in the oven for 25-30 minutes or until the chicken registers 165 degrees F and the rice has absorbed all of the liquid.
Stir in the green olives and garnish with flat leaf parsley. Serve and enjoy.